Twice As Good Beef & Pork Cannelloni

The aroma of baking cannelloni always transports me back to Sunday dinners at my grandmother’s house. The air, thick with the scent of simmering tomato sauce and rich cream, promised warmth and comfort. We would gather around the large wooden table, anticipating the moment the bubbling, golden-crusted dish was brought forth—a true testament to the love and care she poured into her cooking. It’s a legacy of hearty, comforting meals that I’m thrilled to continue with this equally delicious, doubly rich cannelloni.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 30-45 minutes
• Total Time: 1 hour 15 minutes – 1 hour 30 minutes
• Servings: 10-12
• Yields: 32 cannelloni
• Dietary Type: Not specified, contains meat and dairy

Ingredients

Filling

• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• ½ lb lean ground beef
• ½ lb ground lean pork (or ½ lb sausage, casings removed)
• 1 (454 g) container ricotta cheese
• ½ cup breadcrumbs
• ½ cup parmesan cheese
• 2 eggs
• 1 (8 7/8 ounce) package oven ready cannelloni tubes

Tomato Sauce

• 1 (19 ounce) can primo ground tomatoes
• 1 (7 ½ ounce) can primo pizza sauce
• 1 (680 ml) can primo pasta sauce, divided
• 1 teaspoon parsley

Cream Sauce

• ¼ cup butter
• 3 tablespoons flour
• 2 (6 g) chicken bouillon cubes
• 1 (385 ml) can evaporated milk
• ¾ cup milk

Equipment Needed

• Large skillet
• Whisk
• Piping bag (or zip-top bag with corner cut off)
• 13 x 9 inch baking dish (Corning or glass)
• Aluminum foil
• Medium saucepan

Instructions

1. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Be careful not to burn the garlic.
2. Add the ground beef and ground pork (or sausage, if using) to the skillet. Crumble the meat with a spoon and stir in ½ cup of the primo pasta sauce (from the Tomato Sauce ingredients).
3. Brown the meat until fully cooked, ensuring no pink remains. Drain off any excess grease. Remove the skillet from the heat and allow the meat mixture to cool to a manageable temperature.
4. Preheat your oven to 350°F (175°C).
5. In a separate bowl, whisk the eggs.
6. Add the whisked eggs, breadcrumbs, ricotta cheese, and parmesan cheese to the cooled meat mixture. Mix thoroughly until all ingredients are well combined. This is your cannelloni filling.
7. Fill the Cannelloni Tubes: Transfer the meat and cheese filling to a piping bag fitted with a wide tip, or alternatively, use a zip-top bag with a corner snipped off. Carefully pipe the filling into the oven-ready cannelloni tubes, ensuring each tube is filled completely.
8. Prepare the Tomato Sauce: In a bowl, combine the primo ground tomatoes, primo pizza sauce, remaining primo pasta sauce, and parsley. Stir to combine.
9. Assemble the Cannelloni: Spread half of the tomato sauce evenly over the bottom of your 13 x 9 inch baking dish. This will prevent the cannelloni from sticking and add flavor.
10. Lay the filled cannelloni noodles onto the sauce in a single layer. Cover the cannelloni with the remaining tomato sauce, ensuring they are well coated.
11. Cover the baking dish tightly with aluminum foil.
12. Bake the cannelloni in the preheated oven for 30-45 minutes, or until the sauce is bubbly and the pasta is tender. The exact baking time may vary depending on your oven.
13. Prepare the Cream Sauce: While the cannelloni are baking, prepare the cream sauce. In a medium saucepan, melt the butter over medium heat.
14. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce.
15. Add the chicken bouillon cubes, evaporated milk, and milk to the saucepan.
16. Whisk continuously over medium heat until the sauce thickens to your desired consistency. This should take about 5-7 minutes. The sauce should be smooth and creamy.
17. Serve: Once the cannelloni are cooked, remove them from the oven and let them rest for a few minutes. Spoon the cream sauce over individual servings of cannelloni. Garnish with extra parmesan cheese or fresh parsley, if desired.

Expert Tips & Tricks

• Sausage Substitution: If you’re using sausage instead of ground pork, choose a flavorful Italian sausage. Remove the casings before cooking.
• Even Filling: Ensure an even distribution of filling in each cannelloni tube by applying steady pressure to the piping bag.
• Prevent Sticking: To prevent sticking, grease the baking dish before adding the tomato sauce.
• Cream Sauce Consistency: Adjust the amount of milk in the cream sauce to achieve your desired thickness. For a thinner sauce, add more milk; for a thicker sauce, cook a bit longer.
• Make Ahead: The filling can be prepared a day in advance and stored in the refrigerator. Assemble and bake the cannelloni when ready to serve.
• Freezing: Assembled, unbaked cannelloni can be frozen for up to 2 months. Thaw completely in the refrigerator before baking. You may need to add a few minutes to the baking time.

Serving & Storage Suggestions

Serve the Twice As Good Beef & Pork Cannelloni hot, straight from the oven, with a generous spoonful of cream sauce. A side salad of mixed greens with a light vinaigrette complements the richness of the dish. For a complete meal, consider serving with a crusty bread for soaking up the delicious sauces.

Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave individual portions. For best results, add a splash of milk or water to the tomato sauce before reheating to prevent drying.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	526.7 kcal	N/A
Calories from Fat	256 g	49%
Total Fat	28.5 g	43%
Saturated Fat	13.9 g	69%
Cholesterol	143.3 mg	47%
Sodium	927.3 mg	38%
Total Carbohydrate	40.8 g	13%
Dietary Fiber	3.3 g	13%
Sugars	9.1 g	36%
Protein	26.4 g	52%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian Option: Substitute the ground beef and pork with plant-based crumbles or a mixture of sautéed vegetables like mushrooms, zucchini, and spinach.
• Gluten-Free: Use gluten-free breadcrumbs and gluten-free cannelloni tubes.
• Spicy Cannelloni: Add a pinch of red pepper flakes to the tomato sauce for a touch of heat.
• Cheese Variations: Experiment with different cheeses in the filling, such as mozzarella, provolone, or asiago.
• Herb Infusion: Add fresh herbs like basil, oregano, or thyme to the tomato sauce for enhanced flavor.
• Creamy Tomato Sauce: Substitute the cream sauce with heavy cream added directly to the tomato sauce for a richer, rosier sauce.

FAQs (Frequently Asked Questions)

Q: Can I use fresh pasta sheets instead of cannelloni tubes?
A: Yes, you can use fresh pasta sheets. Cook them briefly, then fill and roll them into cylinders before baking.

Q: Do I need to cook the cannelloni tubes before filling them?
A: No, this recipe calls for oven-ready cannelloni tubes, which do not require pre-cooking.

Q: Can I freeze this dish before baking?
A: Yes, you can assemble the cannelloni, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Q: Can I add vegetables to the meat filling?
A: Absolutely! Sautéed onions, bell peppers, or spinach would be delicious additions to the filling.

Q: Can I make the cream sauce ahead of time?
A: The cream sauce is best made fresh, but if necessary, you can prepare it up to a day in advance and store it in the refrigerator. Reheat gently over low heat, whisking constantly, before serving.

Final Thoughts

This Twice As Good Beef & Pork Cannelloni is more than just a meal; it’s an invitation to gather around the table, share stories, and create lasting memories. With its rich flavors, comforting textures, and satisfying portions, it’s the perfect dish to impress your family and friends. Don’t hesitate to put your own spin on this recipe by incorporating your favorite ingredients or adapting it to your dietary needs. I encourage you to try this recipe and share your experience—or even better, invite someone over and make it together. It’s guaranteed to be a crowd-pleaser!